Quiche

400 g flaky pastry or short crust pastry
Filling: 500 g fresh tomatoes, 4 dl thick crème fraîche, 6 eggs, salt, pepper, 60 g grated emmental

Method:

Peel and seed the tomatoes. Roughly chop them. Add salt and drain them in a sieve. In a bowl, beat the whole eggs. Add the crème fraîche, grated cheese, salt and pepper. Mix well. Roll out the pastry... ...and line it in a tart mold. Add the tomatoes.... and the cream/egg preparation. Sprinkle the surface with grated cheese. Bake in hot oven at 180°C for 45 to 50 mn.

Serve hot.

Quiche can be served as an entree for lunch or dinner.